This would work well as a dinner or brunch dish, but does take some time and effort to prepare. I found a three-quart stock pot worked best, but anyone with a proper souffle pan will probably want to use that instead. I used an electric stand mixer to beat the egg whites but it can be done by hand as well.
Salmon Souffle
- 1 medium red onion chopped fine
- 8 tbsp butter
- 1 1/2 cups cooked salmon chopped roughly
- 6 tbsp flour
- 2 cups whole milk
- 8 eggs separated
- 2 tbsp fresh sage chopped fine
- 1 tbsp fresh dill chopped fine
- 1 cup grated Romano
Preheat oven to 400 degrees. Butter and flour whatever pan the souffle will be cooked in, knocking out any loose flour. In a large frying pan over medium heat saute onion in the remaining stick of butter until it begins to darken, about 15 minutes. Add salmon and cook until the fish breaks apart. Add flour and stir until incorporated and it begins to cook, about two minutes. In a small pan bring milk to a low simmer and gradually add to salmon pan. Stirring constantly over medium heat bring to a low boil and thicken. Remove pan from heat and whisk in egg yolks, dill, sage and Romano. Season with salt and pepper. In an electric mixer add egg whites and a pinch of salt. Whip on medium high speed until whites form stiff peaks, 1/4 at a time add egg whites to salmon mixture gently folding them into the batter trying to keep as much air in the whites as possible. Pour mixture into prepared pan and set in the middle of the oven. Turn heat down to 375 degrees and bake until puffed and golden brown on top, about 50 minutes. Try not to open the oven door while it bakes or the souffle could fall. It is done when a tester comes out clean.
This looks amazing, How do you get it out of the pot though? π
We just sliced it and scooped it out.
Sounds easy enough! It looks so delicate π
Gorgeous!! I wish I was there right now to taste it. π
Ok you guys are gettin’ all fancy schmancy on us! Very Nice.
You may have found the only way I’d ever eat salmon. This sounds incredible. I want to see the inside! π
Beautiful, and tasty, too, I am sure. A good Lenten meal with fish and eggs.
It does look lovely. My mother used to make a cheese soufflΓ© but no salmon in it. I wonder what happened to her soufflΓ© dish? Hmmm. Guess the guests have to be ready to dine before it deflates as served? Your roasted asparagus would go well with it, too.
Oh we were ready to dine!
I’m going to have salmon tomorrow, but I do wish I could have this instead. This looks wonderful
What a beautiful souffle. I kinda like it in the stock pot…so much more approachable! π
This looks like a tasty souffle, and I love the sound of potato pancakes with this!
Holy comfort food – and it’s decadent too. I want to come by for brunch sometime. π
what a great idea to do this in the saucepan! I love making souffles – I just don’t do them often enough π
We don’t have a souffle pan, so we just used a round one that was ovenproof and crossed our fingers.
Doing that in a sauce pan was freaking genius! I love it!
Thanks and now that we know it works we don’t need to buy another pan.
Gosh that looks so good !
That looks stunning. My dad loves salmon and I’m always trying to find different recipes for him π
You may think you need a proper souffle dish but, honestly, this looks about as perfect as any souffle I’ve ever seen. Why risk fouling things next time with a new dish? If it ain’t broke …
I suggested a new dish after it worked and someone looked at me and said no. Um, Coltrane of course!
Love soufflΓ© so will need to investigate this salmon version.
π Mandy
Very neat idea – delicious
That is a very beautiful looking soufflΓ©!
This one’s gonna get tried here in Kansas. Salmon!!
Nice! I’ll bet you could do individual ones, too…
We only had four-ounce round ones. You would not look at our cabinets and think we were so dish challenged!
Now, that’s a type of soufflee I’ve never made…. sounds very very tasty to me!
I once made a couple of individual crab souffles, they turned out pretty good, but I bet salmon would have a much more assertive flavor – gotta try it!
beautiful photo!
I had never thought of using a stock pot in place of a souffle pan before, but it makes total sense. I’ll have to give that one a go. (The stock pot, not the salmon.) π
This sounds awesome! I’ve never heard of a salmon souffle. Very impressive π
This is a wonderful delicious treat! Will be making this next friday. Cheers Rufus!
That’s a nice lookin’ souffle! And it didn’t fall! Great job.
What a nice souffle with salmon… This is amazing recipe, can I cook it too, I am not sure because I am not good about souffle. But I noted dear Rufus, Thank you. Have a nice weekend, with my love, nia
I love this idea it reminds me of salmon Wellington which I dig but don’t have a recipe for. It doesn’t seem like too much work once you have the ingredients in place. I also like that there isn’t much flour in this – mostly salmon and eggs with some yummy cheese. I’m going to try it!
I’ve never heard of such a thing — looks and sounds delicious and worth the effort!
I’ve never had a savory souffle, this sounds (and looks) so yummy!
Fancy! Looks delicious and definitely an impressive brunch dish.
Okay, that is just gorgeous – all poofy and light looking.
Your souffle is lovely, and so is your pan! I can’t wait to try this recipe out in my rickety old cookware.
What a beautiful dish and I am sure very tasty… thank you for the recipe! As you know we have all kinds of salmon and I have not done a souffle yet… but with your recipe in hand it will not be long!
Say whaaaat!?! This is just awesome. Gorgeous, and I’m sure it was delicious as well.
What a lovely dish. I would love to serve this to guests but since it needs to be done last minute and could fall, I will save it for a special meal for just the two of us.
Look at that gorgeous top, wow!
Great idea to use a sauce pan and it did not deflate or get cracks or anything. You guys are getting to be pros! BAM
Hmmm.. yumm.. this looks so inviting and richh!
Yum! How does it hold up for leftovers?
Actually, not bad at all. Not so pretty, but still tasty.
Souffles seem so fancy! Made some with friends awhile ago and was surprised that it wasn’t as fussy as I imagined. The salmon sounds nice.
I was surprised to find that I hadn’t commented on this already but I think I was very tired when I came home from work on Friday (work = paycheque, always a good thing). When I saw your comment on kitcheninspirations I wanted to take another look at your recipe. One day, I must try this savoury version with salmon cause it sounds delicious, however, this weekend it’s going to be goat cheese and fresh rosemary. And, I don’t separate my eggs. π
Her souffle looks amazing. Oh and no egg separation… hmmm.
The picture and link back to the recipe post (pre-camera days) are here:
hxxp://a-boleyn.livejournal.com/76546.html
Shoot, for some reason I can’t open it.
You have to change the hxxp to http to open the file. Some blogs moderate posts with live links in them which is why I wrote it this way. I’ll try and post it that way.
http://a-boleyn.livejournal.com/76546.html
Gorgeous souffle!! Really turned out perfectly. This would really be a wonderful brunch dish!
This looks so puffy and light. Would you believe I’ve never cooked a soufflΓ©e? They scare me a little because I just hear disastrous tales of them sinking all the time, and about how to have to rip them out the oven and dash them to the table and warp speed else they’ll shrink down within minutes (seconds?).
It didn’t start shrinking until we cut into it, and even then it wasn’t rapid fire.
Looks great, I have my Nanny Florida’s recipe for this dish that I’ve been meaning to try. Thanks for reminding me!
So pretty and we love salmon.
Great dish to share with friends.
I’ve never tried my hand at a souffle, but considering I’ve still got plenty of salmon that I canned last summer, this might be a good one to attempt!
Love the recipe, definitely gonna try it, probably later this morning for brunch. I think I’ll forego the flour coating the soufflΓ© dish (actually, gonna use individual ramekins) for Romano or Asiago instead. I think I’ll substitute some of the milk with sour cream as well. Looking forward to tasting it. Cheers,